MSU Model HACCP plan, SSOPs, and SOPs

Introduction

This set of model food safety documents for a USDA-inspected mobile slaughter unit includes:

Hazard Analysis Critical Control Point (HACCP) Plan

Sanitary Standard Operating Procedures (SSOPs)

Standard Operating Procedures (SOPs)

These model plans have been reviewed by food safety experts, HACCP experts, and policy staff from USDA’s Food Safety Inspection Service (FSIS). But this does not mean that your FSIS inspector will automatically accept these plans for use with your mobile unit.

REMEMBER: these plans are MODELS that must be adapted to each specific MSU. Do not just cut and paste.

If you have not yet taken HACCP training, required by FSIS, some terms in our plans may be confusing. FSIS, the International HACCP Alliance, and others offer many resources you can consult until (and after) you go through training.